Roasted Tilapia with Rocket

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper for easy cleanup.

   Tip: A hot oven ensures the fish cooks evenly and develops a light golden exterior.

2. 2

   Pat the tilapia fillets dry with paper towels. Arrange them on the prepared baking tray in a single layer and drizzle with 1 tablespoon of olive oil. Season generously with sea salt and freshly ground black pepper on both sides.

   Tip: Drying the fish prevents it from steaming and helps achieve a better texture.

3. 3

   Roast the tilapia in the preheated oven for 12-15 minutes until the flesh is opaque and flakes easily when tested with a fork.

   Tip: Avoid overcooking as tilapia is a delicate fish and can dry out quickly.

4. 4

   While the fish cooks, prepare the dressing by whisking together 3 tablespoons of olive oil, lemon juice, minced garlic, Dijon mustard, and diced shallot in a small bowl. Season with a pinch of salt and pepper.

   Tip: Let the dressing sit for a few minutes to allow the shallot and garlic flavors to infuse.

5. 5

   Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate to cool.

   Tip: Toasting brings out the pine nuts' natural buttery flavor and adds a pleasant crunch.

6. 6

   Place the fresh rocket in a large bowl and pour the lemon dressing over it. Toss gently to coat all the leaves evenly.

   Tip: Add the dressing just before serving to keep the rocket crisp and vibrant.

7. 7

   Transfer each roasted tilapia fillet to a serving plate. Top generously with the dressed rocket and scatter the toasted pine nuts over the fish.

   Tip: Plate while the fish is still warm for the best presentation and flavor combination.

8. 8

   Garnish each plate with lemon zest and serve immediately with crusty bread or steamed potatoes if desired.

   Tip: The bright lemon zest adds a final burst of fresh citrus flavor to elevate the dish.